Feast Norfolk Magazine
Recipe by Tanya Burr, taken from her cookbook Tanya Bakes
Featured in Feast 8 – July 2016
Makes Twelve
INGREDIENTS
200g of unsalted butter, softened
300g of golden caster sugar
1 large egg
300g of self-raising flour
200g of milk chocolate chips
300g of golden caster sugar
1 large egg
300g of self-raising flour
200g of milk chocolate chips
80g of cornflakes
pinch of sea salt
pinch of sea salt
Prep time: 15 minutes
Cooking time: 10 minutes
Method
Preheat the oven to 200°C/400°F/Gas Mark 6.
Line two baking trays with greaseproof paper.
Cream together the butter and sugar until light and fluffy, then whisk in the egg until smooth. Add the flour, chocolate chips, cornflakes and sea salt to form a dough.
Divide into 12 balls. Squash the balls down onto the baking tray leaving plenty of space between each cookie, as they will spread in the oven.
Bake for 10–12 minutes, until the cookies are golden. Transfer to a wire rack to cool.
